Wagyu: Red Meat That’s Good for You

Let’s face it, most of our occasional indulgences—chocolate mousse, aged scotch, or a Cuban cigar—come with some not-so-great health detriments. But when it comes to Wagyu beef, it’s the splurge that might actually give your health a boost. 

We know, it’s hard to believe that a red meat so richly marbled with fat could be on the doctor’s approved-food list, especially because traditional red meat is certainly not. But studies show Wagyu’s unique composition of essential fatty acids and relatively low cholesterol may, in fact, help reduce the risk of cardiovascular disease.

Wagyu cattle have an enzyme that converts saturated fat into oleic acid, which is the monounsaturated fat found in high-quality olive oil. Monounsaturated fat has been shown to increase levels of good cholesterol (HDL) and decrease the bad (LDL). Furthermore, purebred Wagyu, or Miraflora Wagyu Platinum, has lower cholesterol than fish or chicken and has the highest percentage of the good fat than any other protein source. 

Wagyu also contains all of the essential amino acids, including omega 3 and omega 6, which play a crucial role in brain function, improve heart health, and can help manage weight. To top it off, this delicacy also has protein and iron, both important building blocks for healthy muscles and blood. 

But enough with the science. All that good fat is also responsible for the divine flavor and texture of Wagyu, which is, we think, the best part. (No knife required.) A splurge that’s good for us? Yes, please.